Bourbon Chicken Jasmine Rice Recipes

BOURBON CHICKEN

Steps:

• Cook the rice: Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. In a medium saucepan add the rice and 1 3/4 cups of water. Cover the rice and bring it to a boil over medium heat. Once it comes to a boil, 4-5 minutes, reduce the heat to medium low and let the rice cook for about 10 minutes. After 10 minutes remove from heat and keep the lid on for 10 additional minutes. When ready fluff it with a fork.
• Cook the sauce: In a medium bowl combine the garlic, ginger, chicken stock, bourbon, soy sauce, brown sugar, and apple cider vinegar. Add the sauce to the same skillet where you cooked the chicken and set over medium heat. Bring to a simmer, 2-3 minutes.
• Garnish and serve: Serve the bourbon chicken immediately over rice. Garnish with chives and sesame seeds.
• Storage and reheating instructions: If you have leftovers, you can store the chicken in the fridge for up to 5 days or freeze it for up to 3 months. Reheat bourbon chicken in the microwave with a splash of water or gently in a pot or skillet with a splash of water.

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

BEST BOURBON CHICKEN

Steps:

• Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
• In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
• Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

BOURBON CHICKEN & JASMINE RICE

Steps:

• In a wok, over high heat, add 2 tablespoons oil and when hot, working in batches, add the chicken and cook until lightly browned, about 3 to 5 minute Remove and set aside.
• Reduce the heat to medium, add the garlic, ginger and red pepper flakes and cook until fragrant, about 30 sec. Add in the apple juice, sugar, ketchup, vinegar, whiskey and soy sauce and cook stirring until the sugar dissolves, about 1 minute Return the chicken and bring to a boil. Lower heat to low and simmer for 20 minute.
• In the meantime, cook the rice according to package directions. Serve the chicken over the rice and garnish with the scallions.

BOURBON CHICKEN RICE BOWL

Steps:

• 1. In a medium bowl, combine the chicken, bourbon, soy sauce, and sugar until well-mixed and let stand while you cook the vegetables. 2. Bring a large saucepan of water to a boil. Add the broccoli and carrots and cook until just tender, about 4 minutes. Drain well and reserve. 3. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 3 minutes. Add the chicken and its marinade. Cook, stirring occasionally, until the meat just loses its pinkness, about 3 minutes. Divide the rice among serving bowls and top with the chicken and vegetables. 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands when complete.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

BOOZY BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish.
• In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder.
• Mix together and pour mixture over chicken.
• Cover dish and place in refrigerator.
• Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover.
• Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.